Layer over the top of the dish all the veggies. To do so, pick a location along the outside edge of the dish to start, and layer the zucchini, tomato, eggplant, bell pepper, summer squash {we used extra zucchini} and mushrooms. Repeat layers until you have the entire dish filled around. Then, fill in the center of the dish.

Sprinkle with salt and pepper, and drizzle the remaining 1 tsp. olive oil over the dish.

Cover the dish – using a cookie sheet, parchment paper or foil. Bake at 375 for 45 minutes. If you use foil or parchment paper, do not tightly seal the dish, you want the steam to escape!

At this point the tomato sauce should be bubbly and it might look a little watery based on the fact that the veggies have released their excess water.

Remove the dish from the oven and shred some mozzarella cheese over the top of the veggies. Return the dish to the oven, uncovered, and bake for an additional 5-7 minutes until cheese is melted.

Serve over brown rice. Our favorite way to make excellent brown rice is to cook it in chicken broth with 1 tsp. added minced onion. Yum.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.